There's just something about a brownie, right? So when I saw the Jessica Seinfeld Guilty Pleasure brownie recipe in Parade Magazine, I knew I had to transpose it to low carb as in:
Low Carb Zero Sugar Pleasure Brownies
This brownie recipe is easy and quick, if you gather the ingredients first, it really should only take maybe 40 minutes from thought to finish to eating.
-First break 3/4 cup pecans into small pieces and toast in a dry cast iron skillet for a few minutes.
-Then spread butter or I used bacon fat, whatever you've got on the bottom and sides of an 8 inch square pan, then lay and pat down a piece of parchment paper with enough hanging out two sides so you'll be able to pick up after it bakes.
-Melt 1/2 cup butter in medium saucepan, you'll be using this saucepan to mixup the whole recipe!
-Stir in 1 cup Lily's Chocolate Chips and
1 Tablespoon Dandy Blend then let this sit for 2 minutes
-Whisk in or stir
3/4 cup Truvia or other low carb sweetener
2 large eggs
1 teaspoon vanilla extract
1/4 cup Almond Flour
1/4 cup cacao powder
1/4 teaspoon baking powder and
1/4 teaspoon salt
-Fold in toasted pecans
Scrape batter into prepared pan and spread with spatula. Place on middle shelf in the oven at preheated @ 350 to bake for about 30 minutes, check at 25 by touching the top, it should feel set. Cool in pan on a wire rack, then lift out by the parchment paper ends and cut into 16 squares. I like to cut these squares across so they are like bars. As the brownies cool they will get light and crispy with surprise fudgey bits inside! Yum!
Me enjoying my brownie on the go!
Even cut in half, these brownies are so, so satisfying!